0.0 – 0 reviews • Chicken Recipes
| Total: |
30 min |
| Prep: |
5 min |
| Cook: |
25 min |
| Yield: |
4 servings |
Ingredients
- 4 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
- Generous dash ground black pepper
- 1 medium carrot, sliced (about 1/2 cup)
- 1 stalk celery, sliced (about 1/2 cup)
- 1/2 cup uncooked extra wide egg noodles
- 1 cup shredded cooked chicken or turkey
Instructions
- Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
- Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.
- Asian Soup: Add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.
- Mexican Soup: Add 1/2 cup Pace Chunky Salsa, 1 clove garlic, minced, 1 cup rinsed and drained black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.
- Italian Tortellini Soup: Add 1 can (about 14 1/2 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
171 |
| Total Fat |
5 g |
| Saturated Fat |
1 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
1 g |
| Sugar |
5 g |
| Protein |
16 g |
| Cholesterol |
37 mg |
| Sodium |
390 mg |